Lemon Cookies Recipe
If you love the sunny zing of citrus in your desserts, you absolutely have to try these Lemon Cookies. They feature the perfect blend of tangy lemon and buttery sweetness, with a light, tender texture and a bright glaze that’s as cheerful as a spring afternoon. Each bite practically melts in your mouth, with just enough tartness to keep you reaching for another. Whether you’re baking for a celebration or a cozy weekend treat, Lemon Cookies are a delicious way to make any day feel special.
Ingredients You’ll Need
The beauty of Lemon Cookies lies in their simplicity—each ingredient works a little magic, creating cookies that taste like they came from a fine bakery. You’ll find nothing fancy here, but don’t underestimate the power of fresh zest or high-quality butter for bringing these treats to life!
- All-purpose flour: Provides the cookie’s structure and helps create that irresistibly tender crumb.
- Baking powder: Gives the cookies a gentle lift so they’re delightfully soft without being cakey.
- Baking soda: Reacts with the acidity of the lemon juice, adding extra lightness.
- Salt: Just a touch brings out all the flavor nuances and balances the sweet glaze.
- Granulated sugar: Sweetens the dough and supports that beautiful golden hue as the cookies bake.
- Unsalted butter: Room-temperature butter makes for easy creaming and smooth, rich flavor.
- Fresh lemon zest: Gives the Lemon Cookies their signature bold citrus aroma—don’t skip it!
- Large egg and extra yolk: The egg binds the dough, while the yolk adds extra richness and chew.
- Fresh lemon juice: Adds tangy brightness, both to the dough and the glaze.
- Vanilla extract: Deepens the flavor, making the lemon sing instead of overwhelm.
- Powdered sugar: For the creamy, drippy glaze that finishes the Lemon Cookies beautifully.
How to Make Lemon Cookies
Step 1: Mix the Dry Ingredients
Begin by whisking together your flour, baking powder, baking soda, and salt in a large mixing bowl. This simple step ensures the leavening agents are distributed evenly, so every Lemon Cookie puffs up just right and has a balanced texture throughout.
Step 2: Cream the Butter, Sugar, and Lemon Zest
In a separate bowl, beat the granulated sugar, room-temperature butter, and that wonderfully fragrant lemon zest. Start on low speed until blended, then whip it all up for about a minute on high until the mixture becomes fluffy and a little paler. This process introduces air, guaranteeing your Lemon Cookies bake up light every time.
Step 3: Add the Eggs, Lemon Juice, and Vanilla
Mix in the egg and extra yolk, followed by the fresh lemon juice and vanilla extract. The batter may look slightly separated due to the lemon’s acidity—don’t worry, this is completely normal! The fragrance alone at this stage is enough to make your mouth water.
Step 4: Combine Wet and Dry Ingredients
Add your flour mixture to the wet ingredients, then mix on low speed until just combined. Pause to scrape down the bowl and fold the dough a few more times with a spatula. This extra care ensures the Lemon Cookies dough is evenly mixed without overworking it.
Step 5: Chill the Dough
Spread the dough out in the bowl and pop it in the fridge to chill for 45 to 60 minutes. This step is crucial—it helps the dough firm up so it’s easier to handle and keeps your Lemon Cookies from spreading too much in the oven, resulting in thick, tender centers.
Step 6: Prepare to Bake
During the last 10 minutes of chilling, preheat your oven to 350°F. Line your baking sheets with parchment paper for easy removal and minimal cleanup (trust me, you’ll want to bake batch after batch). Portion out the dough into generous 1.5-tablespoon balls, rolling each until it’s smooth like a golf ball.
Step 7: Bake Until Perfect
Arrange a dozen dough balls per baking sheet, making sure to space them evenly so they don’t merge together. Bake for about 9 minutes—just until the centers are slightly underdone. Lemon Cookies continue to firm up as they cool, so don’t overbake. Let them rest 5 minutes on the pan before moving to a wire rack.
Step 8: Glaze the Lemon Cookies
Once the cookies are completely cool, mix together the powdered sugar and fresh lemon juice until you have a creamy, drippy glaze. Either spoon it gently over the tops, spreading with the back of your spoon, or use a piping bag for extra finesse. Allow the glaze to set before stacking or storing your Lemon Cookies.
How to Serve Lemon Cookies
Garnishes
Take your Lemon Cookies to the next level by topping them with a sprinkle of extra lemon zest, a dusting of powdered sugar, or even edible flowers for a bakery-fresh look. A twist of zest or a tiny shard of candied lemon adds a pop of color and a hint of luxury everyone will notice.
Side Dishes
These cookies pair beautifully with a simple cup of tea—think Earl Grey, chamomile, or classic black—or a tall glass of cold milk. For a dessert platter, nestle your Lemon Cookies among fresh berries or serve with a scoop of vanilla or raspberry sorbet to play up the bright flavors.
Creative Ways to Present
Impress guests by stacking Lemon Cookies in clear cellophane bags tied with yellow ribbon, or arrange them on a decorative tiered tray for an afternoon tea. You can also sandwich a little homemade lemon curd between two cookies for a special treat that screams sunshine and joy!
Make Ahead and Storage
Storing Leftovers
Lemon Cookies keep their bright flavor and soft texture for several days. Store cooled cookies in an airtight container at room temperature for up to 4 days. Layer them between sheets of parchment to prevent the glaze from sticking and keep every bite as perfect as the first.
Freezing
Both the raw dough and the finished, unglazed cookies freeze very well! Scoop dough balls onto a baking sheet and freeze, then transfer to a zip-top bag for storage (up to 2 months). When ready to bake, no need to thaw—just add a minute or two to the baking time. Baked Lemon Cookies can be frozen after cooling, but for best results, glaze after thawing.
Reheating
For that just-baked feel, pop a Lemon Cookie into a 300°F oven for 2–3 minutes, or microwave it for just a few seconds—enough to warm gently but not melt the glaze. If you’ve frozen unbaked dough, bake directly from frozen, adding 1–2 minutes to the usual time.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the Lemon Cookies an unbeatable tang and vibrancy, but you can use bottled in a pinch. Just know the flavor might be a little less bright, and always give a quick sniff to check for freshness before using.
Why did my Lemon Cookies spread too much?
Too-soft dough or an overly warm kitchen often causes cookies to spread. Make sure you chill the dough thoroughly, and keep any unused dough in the fridge between batches. Also, double-check your baking soda and powder for freshness for best texture!
Can I make Lemon Cookies gluten-free?
Absolutely! Substitute a good 1-to-1 gluten-free baking flour and follow the rest of the recipe as written. The results are just as lemony, soft, and craveable for everyone to enjoy.
What if I don’t have an electric mixer?
You can make Lemon Cookies entirely by hand—just make sure to thoroughly cream the butter, sugar, and zest with a sturdy spatula or wooden spoon to get as much air into the dough as possible. It’s a little arm workout, but so worth it!
Can I double the recipe?
Definitely! Lemon Cookies are always a crowd-pleaser and disappearing act at gatherings, so making extra is smart. Just make sure you have plenty of baking sheets and space in your fridge for chilling the dough.
Final Thoughts
Few things make a kitchen smell as inviting as a batch of Lemon Cookies in the oven. Their bright flavor, soft crumb, and sweet-tart glaze are guaranteed to bring smiles to anyone lucky enough to enjoy them. Don’t wait for a special occasion—treat yourself and your loved ones to a little burst of sunshine right at home!
Print
Lemon Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these zesty Lemon Cookies that are perfect for any occasion. The refreshing lemon flavor combined with a sweet glaze makes them a delectable treat.
Ingredients
Dough:
- 2 cups (283g) all-purpose flour ((scoop and level to measure))
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups (250g) granulated sugar*
- 12 Tbsp (170g) unsalted butter, (at room temperature)
- 1 1/2 Tbsp fresh lemon zest
- 1 large egg
- 1 large egg yolk
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
Lemon Glaze:
- 1 1/4 cups (150g) powdered sugar
- 2 1/2 Tbsp fresh lemon juice
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, use an electric hand mixer to blend granulated sugar, butter, and lemon zest until combined. Whip on high speed for about 1 minute until slightly pale and fluffy.
- Add egg, egg yolk, lemon juice, and vanilla extract (add food coloring if desired).
- Combine flour mixture with butter mixture. Chill dough, then roll into balls and place on baking sheets.
- Bake until slightly under-baked. Cool on a wire rack.
- Mix powdered sugar and lemon juice for the glaze. Drizzle over cooled cookies.
- Allow glaze to set before storing.
Notes
- You can add a sprinkle of lemon zest on top of the glaze for extra zestiness.
- These cookies are best enjoyed within a few days of baking.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Lemon Cookies, Lemon Dessert, Glazed Lemon Cookies
